肉类研究2016，Vol.30Issue(11)：22-27,6.DOI:10.15922/j.cnki.rlyj.2016.11.005
超声波热处理对真空包装泡椒猪肝质构特性的影响
Effects of Combined Ultrasonic and Heat Treatments on Texture Characteristics of Vacuum-Packed Pig Liver with Pickled Pepper
摘要
Abstract
The experiments were conducted to test the effects of combined ultrasonic and heat treatments on texture characteristics such as hardness, adhesiveness, chewiness and cohesiveness of vacuum-packed pig liver with pickled pepper. Results showed that texture characteristics of vacuum-packed pig liver with pickled pepper were significantly improved after combined ultrasonic and heat treatments under the conditions: ultrasonic intensity of 126–162 W/m2, ultrasonication time of 15–25 min, heat treatment temperature of 60–70℃, vacuum treatment time of 40–60 s, and a solid-to-liquid ratio of 1:3–1:5 (m/V). Good correlation was found between texture characteristics and processing parameters. Using an L16(35) orthogonal array design, it was found that ultrasonic intensity, ultrasonication time, heating temperature, and vacuum treatment time were identified as key factors that affect texture characteristics. The effects of ultrasonic intensity, heating temperature and vacuum treatment time on texture characteristics were extremely significant (P < 0.01), the effect of ultrasonication treatment time was significant (P < 0.05), whereas the effect of solid-to-liquid ratio was not significant. The best processing conditions were 144 W/m2, 15 min, 65℃, 50 s, and 1:5 (m/V) for ultrasonic intensity, ultrasonication time, heating temperature, vacuum treatment time and solid-to-liquid ratio, respectively.关键词
超声波/热处理/真空包装/泡椒猪肝/质构Key words
ultrasound/heat treatment/vacuum-packed/pig liver with pickled pepper/texture分类
轻工纺织引用本文复制引用
丁捷,任政伟,卢雪松,彭毅秦,何江红,戢得蓉,黄益前,邓幼平..超声波热处理对真空包装泡椒猪肝质构特性的影响[J].肉类研究,2016,30(11):22-27,6.基金项目
四川省教育厅重大培育项目（14CZ0033）；肉类加工四川省重点实验室项目（13-R02）；四川省大学生创新创业训练计划项目 （）
